3 Med. Sized Tomatoes, finely chopped, remove seeds & skin if you prefer 1/2 Red Onion, finely chopped 1 stalk Celery, finely chopped Juice of 1/2 Lime 1 - 2 Jalapeno Peppers, finely chopped, seeds removed (for extra heat, leave seeds in) Cilantro and Salt to Taste
Combine all ingredients in a bowl. Or process in a food processor 5 - 10 seconds. Serve immediately or chill.
Guacamole
(printable version) Don't buy this great dip or side dish. Make it yourself! Prep Time: 15 min.
2 Ripe Avocadoes (I prefer to use the dark, bumpy skinned variety. They've got more taste. In Mexico these are called aguacates.) 1 Med. Sized Tomato, finely chopped, remove seeds & skin if you prefer 1/2 Onion, finely chopped 1/2 stalk Celery, finely chopped 1Tbsp. Lime Juice 1 - 2 Jalapeno Peppers (optional), finely chopped, seeds removed (for extra heat, leave seeds in) Cilantro and Salt to Taste
Combine all ingredients in a bowl. Or process in a food processor until somewhat smooth. Serve immediately or chill for several hours & allow the flavors to settle in!
Muhammara
(printable version) Dear Turkish friends of ours gave us this recipe. It's different. It's usually served with Hummus (recipe follows).
1 Tbsp. Red Pepper Paste (you'll find it at a Turkish or Mid-eastern specialty store) 1 handful of Walnuts 1/2 chopped Onion Juice of 1 Lemon 1/2 Stack of Ritz crackers 1 Tsp. Cumin Vegetable oil
Add all ingredients to a blender or food processor. Add oil slowly until it reaches the consistency you want. Mahumara should have the consistency of a thick paste. Serve with pita bread and Hummus.